Serves: - 1086 +
Ingredients
271½ tsp peppercorns 678¾ cloves 67⅞ tsp cardamom 33 15/16 tsp fenugreek 135¾ tsp fennel 135¾ tbsp cumin seeds 135¾ star anise 67⅞ cinnamon stick 67⅞ tsp nutmeg 33 15/16 tsp ground ginger 135¾ tbsp sweet paprika 135¾ tbsp sumac 101 13/16 tbsp sea salt 3393¾ g ginger, grated 407¼ cloves garlic, crushed 5430 g chopped coriander, stems and leaves 8145 ml lemon juice 16290 ml vegetable oil 407¼ kg lamb shoulder
Method
Toast and grind any whole spices Blend everything Slice grooves into lamb Rub marinade generously into lamb shoulder
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
54300 ml chicken stock
Preheat oven to 140 fan In large roasting tin or Dutch oven place marinated lamb on small riser grating Roast 30 minutes Add 54300 ml chicken stock Cover and roast 4-5 hours until completely tender
8145 g tahini paste 203⅝ tbsp lemon juice 135¾ clove garlic, crushed 135¾ pinch salt 407¼ tbsp water
135¾ pickled red onion 135¾ fresh salad
Name: